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Colleges & Universities

Gluten-free trend grows

Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.

Operations

Healthy, not stealthy

The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.

Union representatives received email from Sodexo stating that two J Street workers would be laid off because of university-mandated cutbacks. But the university, facing a $20 million budget shortfall, says it has not directed the contractor to make any changes to the foodservice program.

In response to student requests, Brandeis University now offers five meal periods per day: Breakfast, continental breakfast, lunch, limited lunch and dinner.

Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each day.

We recently discovered the holy grail of State College food porn: @psueeeats. This Instagram account has an impressive and growing following with over 2,000 followers and for good reason. The account takes submissions to post onto its feed, and it’s absolutely fantastic.

On Wednesday afternoon, USC Hospitality and Auxiliary Services workers held a protest on Childs Way near the Ronald Tutor Campus Center demanding higher wages. - See more at: http://dailytrojan.com/2015/01/15/food-service-workers-demonstrate-for-wage-raise/#sthash.YbH2tfjh.dpuf

It might be a cliche to say that campus food at college is terrible, but that doesn’t mean it’s not always true. There are a number of factors that contribute to this assumption: the cost of food, meal plan allowance, taste, variety, quality… the list goes on.

The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on their internationally influenced menus.

The dining services department at the University of California Santa Cruz went retro on Thursday, Jan. 15 to pay homage to the campus’ 50th anniversary.